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Dinner · Indian-inspired · Weeknight
One-Pot Chickpea & Spinach Curry
Coconut, warm spice and a pot that does all the work. Better tomorrow, if it lasts.
- 15 min hands-on
- 35 min total
- Serves 4
- under $4 a serving
- Vegan
- large pot
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 2 cans (15 oz), drainedchickpeas
- 1 can (13.5 oz)coconut milk
- 1 can (14 oz)crushed tomatoes
- 1, dicedyellow onion
- 3 clovesgarlic
- 1 tbsp, gratedfresh ginger
- 2 tbspcurry powdercheck the label: may contain gluten
- 5 ozbaby spinach
- 1½ cups, to servelong-grain rice
Method one step at a time, with timers in the app
- Start the rice.
- Soften the onion in a splash of oil for 5 minutes; add the garlic, ginger and curry powder for 1 minute.⏱ 5 min
- Add the tomatoes, coconut milk and chickpeas; simmer 15 minutes.⏱ 15 min
- Stir in the spinach until wilted, season with salt and serve over rice.
Allergens, with the fine print read
- ⚠Contains none of the nine major allergens we track, as written.
- ?Check the label: curry powder may contain gluten, depending on the brand.
- !These tags haven't had their final human sign-off yet. Always read the label.
An original Socrabites recipe by Sential Systems. Every allergen tag was checked by two people during editing and awaits final sign-off.